Grass Cupcakes
Equipment
- 1 Muffin tin (12-cup)
- 12 paper cupcake liners
- 2 medium mixing bowls
- 1 large mixing bowl
- 1 hand mixer or stand mixer
- 1 Whisk
- 1 Rubber spatula
- 1 wire cooling rack
- 1 measuring cup set
- 1 measuring spoon set
- 1 piping bag
- 1 grass piping tip (multi-opening tip, e.g., #233)
Ingredients
- 190 gram all-purpose flour sifted
- 200 gram granulated sugar
- 8 gram baking powder
- 2 gram fine salt
- 120 milliliter whole milk room temperature
- 60 milliliter vegetable oil
- 2 large eggs room temperature
- 5 milliliter vanilla extract
- 60 milliliter warm water
- 113 gram unsalted butter softened
- 360 gram powdered sugar sifted
- 30 milliliter heavy cream
- 5 milliliter vanilla extract
- 1 2–3 drops green gel food coloring
Instructions
- Preheat the oven to 175°C (350°F) and line the muffin tin with paper cupcake liners.
- In a medium bowl, whisk together the flour, baking powder, and salt until well combined.
- In a large bowl, whisk the sugar, milk, vegetable oil, eggs, vanilla extract, and warm water until smooth.
- Add the dry ingredients to the wet ingredients and whisk gently until just combined and no dry streaks remain.
- Divide the batter evenly among the 12 liners, filling each about two-thirds full.
- Bake the cupcakes for 16–18 minutes, or until a toothpick inserted in the center comes out clean.
- Remove the tin from the oven and let the cupcakes cool in the pan for 5 minutes.
- Transfer the cupcakes to a wire cooling rack and let them cool completely for about 25 minutes.
- In a medium bowl, beat the softened butter with a mixer on medium speed until creamy and pale, about 2 minutes.
- Gradually add the powdered sugar, mixing on low speed until incorporated, then increase speed to medium until fluffy.
- Add the heavy cream and vanilla extract, then beat on medium-high until the frosting is smooth and spreadable.
- Tint the frosting with green gel food coloring, adding a little at a time and mixing until you reach a grass-like shade.
- Fit the piping bag with the grass tip and fill it with the green frosting.
- Pipe short, quick squeezes of frosting over the surface of each cooled cupcake to create a grass texture, covering completely.
- Optionally decorate the "grass" with small candy eggs, fondant flowers, or themed toppers before serving.
Notes
For best results, ensure ingredients like butter, eggs, and milk are at room temperature to promote an even, tender crumb and smooth frosting; avoid overmixing the batter so the cupcakes stay light. When using a grass tip, keep the bag at a 90-degree angle to the cupcake, squeeze, then quickly release and pull up to form distinct blades of grass, periodically chilling the frosting if it becomes too soft to hold shape. Gel food coloring is ideal because it gives vibrant color without thinning the frosting, but add it gradually to avoid an overly dark hue. Store decorated cupcakes in a cool place or the fridge (loosely covered), allowing them to sit at room temperature for about 15 minutes before serving so the frosting softens slightly and the flavors fully come through.
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